| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee canned drink stored directly on top of closed spice container and on rack above other spices and sauces. CDI - PIC removed drink. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open container of raw shrimp over imitation crab in WIF. Observed tub of raw chicken over unwashed vegetables and bottled drinks in WIC. REPEAT. CDI - PIC rearranged food storage.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and beans over crab rangoon and cut cabbage in WIC.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed multiple full tubs of chicken cooked four days prior in WIC above 41 F. CDI - PIC voluntarily discarded. Other tubs of chicken in WIC were 41 F or below.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed tub of rice at grill and all items at hot table except orange chicken held on TPHC without written procedures. CDI - PIC added items to existing TPHC procedures for orange chicken.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed all items at hot table except orange chicken held on TPHC without a time stamp. CDI - PIC added time stamp to food items. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple deep, covered tubs of chicken cooked four days prior in WIC above 41 F. CDI - PIC voluntarily discarded. Other tubs of chicken in WIC were 41 F or below.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed cart with multiple unlabeled working containers of spices and sauces. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four large containers of cooking oil stored on floor below prep table. CDI - PIC moved oil to shelf. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee peeling and cutting unwashed onions. CDI - food employee washed all onions before continuing. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed four scoops stored on unwashed grill area between woks. CDI - PIC replaced with clean scoops. |